Carrot Cake

I love this carrot cake recipe and it works GREAT with wheat flour. You can dress it up or down depending on time and preferences.

2 eggs, beaten
1/2 c. white sugar
1/2 c. light olive oil
1 1/2 c. carrots, grated
1 c. wheat flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1/4 c. shredded coconut
1/4 c. pecans, chopped
1/4 c. raisins (optional--personally not a fan of raisins in my cake!)

-Preheat oven to 400. Combine all ingredients in bowl and mix until well blended. Grease and flour a 9x9 cake pan. Pour batter into cake pan. Bake for 20-25 minutes until cake tests done. When cool spread with Cream Cheese Frosting (recipe below).
-For cupcakes, this makes 12 cupcakes.  Bake 400 for 20 minutes.
-Note: In picture I doubled recipe and used round cake pans, then used a double batch of frosting with half between layers and other half on top.   I garnished with toasted coconut.

Cream Cheese Frosting:
4 oz. cream cheese
2 TBS butter
1 1/4 c. pwd. sugar
milk if needed

-Cream ingredients together in a bowl. Add milk until you reach desired spreading consistency.

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